19 Ingredients
  • 1 bunch asparagus, ends trimmed, rubber band left on
  • 1 pound linguini
  • 1 cup Basil Aioli, recipe follows
  • 1 cup shaved pecorino
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons butter
  • 4 to 6 large eggs
  • Salt and freshly ground black pepper
  • 1 clove garlic, minced
  • 2 large egg yolks*
  • 2 teaspoons mustard
  • 1 teaspoon lemon juice
  • 1/4 cup finely chopped fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
Nutrition
1671
84% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

200% 130

Saturated

141% 28

Trans

- 1

Monounsaturated

- 60

Polyunsaturated

- 37

Carbs

30% 90

Carbs (net)

- 85

Fiber

22% 5

Sugars

- 5

Sugars, added

- 0

Protein

72% 36

Cholesterol

137% 412

Sodium

40% 950

Calcium

45% 451

Magnesium

24% 95

Potassium

15% 531

Iron

26% 5

Zinc

26% 4

Phosphorus

95% 662

Vitamin A

32% 288

Vitamin C

7% 4

Thiamin (B1)

16% 0

Riboflavin (B2)

36% 1

Niacin (B3)

13% 3

Vitamin B6

20% 0

Folate equivalent (total)

24% 96

Folate (food)

- 96

Folic acid

- 0

Vitamin B12

19% 1

Vitamin D

1% 2

Vitamin E

60% 12

Vitamin K

64% 51
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